Duff Goldman is a chef and artist known for his dazzling, creative approach to food and his awesome stories describing the simple science of baking. Duff starred on the hit Food Network show Ace of Cakes, set in his bakery, Charm City Cakes. He has cake studios in Baltimore and Los Angeles. On his new show with the Jim Henson Company, Duff’s Happy Fun Bake Time, Duff goes on food science adventures (with puppets!). He also mentors bakers on Food Network’s Kids Baking Championship and is the lead judge on Holiday Baking Championship and Spring Baking Championship. In addition, Duff is a bestselling cookbook author. His latest cookbook, Super Good Baking for Kids, debuted on the NYT bestseller list in the Fall of 2020. You can now purchase cakes from Duff on Goldbelly and buy his baking kits online that he has created in partnership with Baketopia. Duff believes we can discover our inner creativity and celebrate with each other through the fun of baking.
Aarón Sánchez is an award-winning chef, TV personality, author and philanthropist. He is the chef/owner of Johnny Sánchez in New Orleans, and a judge on FOX’s hit culinary competition series MasterChef and MasterChef Junior. He is the partner/creative director of Cocina, the first online content platform dedicated to celebrating Latin lifestyle through its vibrant culinary culture. Aarón grew up in the restaurant business and is passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen.
Aarón has starred in multiple Food Network shows, most notably as a judge on Chopped and Chopped Junior. He was the host of Cooking Channel’s Emmy-nominated series, Taco Trip, and has appeared on a numerous other shows including; Iron Chef and Best Thing I Ever Ate. Additionally, Aarón hosted two Spanish-language shows on Fox Life, 3 Minutos con Aarón and MOTOCHEFS.
A third-generation cookbook author, Aarón has written two cookbooks – “La Comida del Barrio” and “Simple Food, Big Flavor” as well as a memoir, “Where I Come From: Life Lessons From A Latino Chef.”
Aarón has won a James Beard Award for Television Studio Program and was recognized by the Hispanic Federation with the Premio Orgullo Award for being a leader in the Hispanic community. In 2016, Aarón founded the Aarón Sánchez Scholarship Fund (ASSF), an initiative empowering aspiring chefs from the Latin community. ASSF provides recipients with full culinary scholarships to the International Culinary Center (ICC) in New York City and ongoing mentorship.
Aarón’s love for the arts extends beyond the kitchen. He is a partner in world-renowned tattoo shop and museum, Daredevil Tattoo in NYC. An avid music lover, he enjoys cooking to the sounds of Portugal the Man, Shakey Graves, Café Tacvba, Alabama Shakes, Tank and The Bangas, Amos Lee, Lianne La Havas, and Lenny Kravitz. He has a son, Yuma, and lives in New Orleans, LA.
Chef Brian Malarkey has created more than15 wildly successful restaurants across the United States. Working alongside business partner Christopher Puffer, Malarkey currently serves as partner and owner of Puffer Malarkey Collective, a restaurant group that consists of six concepts in San Diego and Orange County. These include Animae, NIMA, Herb & Wood, Herb & Eatery, and Herb & Sea in San Diego, and Herb & Ranch in Orange County.
Most recently Malarkey was a contestant on Bravo’s Top Chef All-Stars, placing in the top six. He appears as a judge on Food Network’s Guy’s Grocery Games, makes regular appearances on the Today Show and Good Morning America, and was a Top Chef season 3 finalist and winning mentor on ABC’s The Taste, which he co-hosted alongside Anthony Bourdain, Nigella Lawson and Ludo Lefebvre. Malarkey has judged a variety of television cooking programs, including Rachael vs. Guy: Kids Cook Off, Chopped All-Stars, and Cutthroat Kitchen, and can be seen headlining food and wine festivals around the country.
Malarkey was the founding executive chef/partner of Searsucker and Herringbone restaurants, which sold majority stake to Hakkasan Group in 2014. Under his guidance, the brands expanded across the country and internationally to 10 locations. In 2018, Malarkey resigned from Hakkasan Group to focus on the Puffer Malarkey Collective restaurants.
Growing up on a ranch in Oregon, and spending summers enjoying fresh seafood on the coast, helped Malarkey discover his love for food and cooking at a young age, prompting him to enroll in Le Cordon Bleu in Portland. Prior to opening his first restaurant, Malarkey held positions at several marquee restaurants in Los Angeles, including Chef Michel Richard’s Citrus. He and his wife of over 15 years, Chantelle, have three beautiful children named Hunter (11) and twins, Sailor and Miles (9). He is active in his free time, surfing, paddle boarding, spear fishing and boating. He is also a racehorse owner and a past racetrack photographer. Always eager to give back to the community, Malarkey has supported dozens of organizations and nonprofits throughout the years, including Rady Children’s Hospital, Ronald McDonald House, Berry Good Food Foundation, Chimps Inc., Juvenile Diabetes Research Foundation, Surfer’s Healing and more.
Jamie Gwen is a Culinary Institute of America Graduate, a Celebrity Chef and Syndicated Radio Host, a Certified Sommelier and a 7-time Cookbook Author who can be seen stirring up something delicious on television, on the radio and in print from coast-to-coast. She brings the best to radio with her weekly syndicated lifestyle show, heard every weekend on radio stations across the country and in Southern California on Talk Radio 790 KABC.
Jamie can be seen on L.A.’s #1 morning show on KTLA Channel 5, on the Home Shopping Network and on national television news shows sharing her seasonal approach and her passion for food. Jamie has been featured on The Food Network, Bravo, HGTV, The Talk, Master Chef, Million Dollar Listing, Emeril Live and Martha Stewart and her 7th cookbook, co-Authored by Lana Sills and entitled “Entertaining In Style”, released last year.
Jamie is a Contributing Editor and the Restaurant Critic for Modern Luxury Magazine and her Facebook, Twitter & Instagram posts @ChefJamieGwen are followed by food lovers worldwide.
Find her daily dish at www.chefjamie.com and on Facebook, Twitter & Instagram @ChefJamieGwen.
After spending the majority of his career leading other restaurateurs and culinary groups to success, internationally renowned Chef Yvon Goetz has become a culinary force as Executive Chef and Partner at The Winery Restaurant & Wine Bar, which has locations in Tustin and Newport Beach, California.
The Winery Restaurant & Wine Bar opened its doors in August 2007 at The District in Tustin, and immediately went on to receive the distinction of “Restaurant of the Year” in 2008, 2009 and 2013 by the well-respected and highly influential OC Concierge Association. In 2012, luxury publication RIVIERA Magazine and noted Orange County Business Journal both bestowed the title of “Restaurant of the Year,” and the prestigious Southern California Restaurant Writers Association awarded the group “Restaurateurs of the Year” for their achievements. Most recently, he was presented with the honor of “Chef of the Year” by the Golden Foodie Awards at a grand ceremony that celebrated the best chefs in the region, leading the way to the 2014 opening of The Winery’s second location in Newport Beach.
Goetz, considered one of the most highly decorated chefs in Southern California, has received such accolades and awards as “Alsace’s gift to Southern California” by the Los Angeles Times, “The Best of the Best” by the Travel Guide, one of three recipients in California of the AAA Five-Diamond Award, and “Chef of the Year” by the Orange County Business Journal, the Southern California Restaurant Writers Association, and Golden Foodie Awards. In addition, he was selected by Condé Nast to participate as one of only 14 chefs nationwide for the Bon Appétit-hosted Cadillac Culinary Challenge.
As Executive Chef and Partner in The Winery Restaurant & Wine Bar, Goetz develops and oversees a cutting-edge menu featuring contemporary California regional cuisine with a focus on specialties and ingredients found in California’s vast Wine Country. He is responsible for hiring, training and directing a culinary team that delivers consistent, quality fare that has set new standards for restaurants in Orange County and beyond.
Chef Brian Huskey is a native of Pasadena, California. After attending and studying economics at UCLA, where he had his first job as a short order cook at The Grove, Brian moved to San Francisco to get his formal culinary education at California Culinary Academy.
After CCA, Brian went on a culinary journey, traveling to places like the Caribbean but eventually landing back in Los Angeles. For four years, Brian worked directly with Chef Ricardo Zarate in opening his four restaurants: Picca, Mo-chica, Paiche, and Blue Tavern to national praise and accolades. Prior to meeting Zarate, Brian was Chef de Cuisine of LA Prime at the Westin Bonaventure and Executive Chef for Room Forty. He was opening Chef de Cuisine of Eva restaurant and part of the opening team of Fig and Olive both in West Hollywood. As well, he spent 3 years with the Patina group at Cafe Pinot and helped open Leatherby’s Cafe Rouge in Costa Mesa. Throughout the years, Brian has been able to travel and cultivate his culinary voice by learning how to incorporate Asian, French, Latin, and Californian influences into his food.
Brian competed on BRAVO’s Top Chef season 11: New Orleans where he had a national platform each week to showcase his talent. Since Top Chef, Brian has been busy with private and corporate events, consulting projects, and cultivating his concepts. In 2015, he opened his first concept Tackle Box- local grub shack in Orange County at Corona del Mar state beach to a lot of fanfare and accolades from the community. Recently Tackle Box was acknowledged as one of OC’s “2017 Best Restaurants of the Year” as well as “2016 Best New Restaurants” by Orange Coast Magazine. Currently he is evolving his brand Tackle Box with a second location in Costa Mesa at the SOCO complex by adding beer and wine and an evening menu. In his free time, he enjoys the simple things… eating, relaxing, playing tennis, and spending time with friends and family, and of course Penelope, the family basset hound.
Adrian joined Hyatt Regency Huntington Beach in 2008 as a Culinary Supervisor and was part of Watertable’s opening team. In 2017 he was promoted to Chef de Cuisine at Watertable and is responsible for creating its seasonal menus and representing Watertable at such events as Newport Beach Food + Wine and Modern Luxury’s Live and Dine event. Adrian attended the Art Institute of California.
As an Orange County native, True Food Kitchen’s Executive Chef, Noe Moreno, was among the first employees hired for True Food Kitchen’s Newport Beach location. Like many seasoned chefs, he began his career as a dishwasher and was able to quickly move up the ranks due to his hard work, determination and easy-going yet efficacious attitude.
Chef Noe enjoys the time he spends with his True Food Family and has a passion for teaching new chefs and servers about the importance of sustainability and how we are able to create healthy food that tastes delicious. He embraces the challenges that comes with changing menus seasonally and intends to continue to evolve his culinary knowledge.
Tin Vuong approaches his role as chef-partner of Blackhouse Hospitality with the laser-sharp focus and creativity of a man who not only relishes quality, but demands it from his whole team. He curates the chef collaboration behind Blackhouse’s cooperative restaurant model, spearheading test-kitchen menu development and concept ideation. “Open communication is key,” he explains. “I drive the meetings, but I encourage our chefs to creatively challenge each other as we put together the menus.”
This emphasis on fostering a collaborative environment stems partly from Vuong’s childhood. Born in California to a Chinese family who fled Vietnam during the fall of Saigon, Vuong witnessed his relatives each working multiple jobs to support themselves within the U.S. They would often all eat together at the end of a long day, choosing to dine out in Monterey Park around 11p.m. Years later, after Vuong completed his bachelor’s degree in economics at UCLA, he decided to channel his business skills with his passion for food by enrolling in the California Academy of Culinary Arts in San Francisco. Shortly after graduating, he became the executive sous chef at the St. Regis Hotel and Resort in Monarch Beach, CA, where he ultimately earned the responsibility of overseeing eight chefs and four restaurants. In 2012, he moved on from his position as director of culinary operations at Sapphire in Laguna Beach to become the executive chef of Abigaile in Hermosa Beach. Since that time, he has become the chief operator and chef-partner of Blackhouse Hospitality Group, guiding the inventive menus and innovative experiences of three Little Sister restaurants in Manhattan Beach, Redondo Beach, and Downtown Los Angeles (which showcase the rich collisions of food and culture borne out of the European colonization of Southeast Asia and has garnered significant praise from notable food critics including Pulitzer Prize- winning writer Jonathan Gold who named it one of his “101 Best Restaurants” 2014-2018), Wildcraft in Culver City, Día de Campo in Hermosa Beach, Steak & Whisky in Hermosa Beach, and finally Bluegold and LSXO in Huntington Beach.
As a tutored sommelier and master of a variety of global cuisines, from Southeast Asia to France and Mexico, Vuong constantly looks for new approaches to old classics. He loves living in a city as dynamic and varied as Los Angeles that affords him the opportunity to explore those possibilities.
Scott Floyd was exposed to restaurants at an early age, starting his career as a dishwasher and busboy at a local Italian restaurant in 1978. After graduating from the ACF Joint Apprentice Training Committee in 1984, he worked in 4 and 5-star hotels in the Monterey area for seven years. Scott has sharpened his culinary skills in kitchens throughout the country, serving as Corporate Chef for concepts like Islands Restaurants, Salt Creek Grille, and several microbreweries. He has taken the reins as Kitchen Manager at Cheesecake Factory, served as a Consulting Chef, and opened a restaurant of his own. Scott’s vast culinary experience has allowed him to bring unique and inspired flavors to kitchens throughout Southern California, as the new Corporate Chef of Great Maple. Great Maple, a modern American eatery, has locations in Los Angeles, Orange County and San Diego.
Drawn to Descanso’s unique Plancha experience concept and respect for traditional Mexican cuisine, Fonzy was brought on board as the Sous Chef of Descanso when the restaurant opened in November of 2018 before being elevated to Executive Chef in September 2020. Prior to Descanso, De Zuniga was the Head Chef at Sol Cocina in Newport Beach, from 2014-2016.
Born in Mexico City and growing up in San Pedro California, Fonzy began his culinary career as a 17-year-old high school student shucking oysters and cleaning fish at the San Pedro Docks. Fonzy’s love and appreciation for the culinary arts and fresh ingredients was instilled in him at a much younger age as he watched and learned from his Abuela in the kitchen. The passion and soul that his grandmother poured into her cooking inspires Chef Fonzy to this day as he leads his own kitchen.
While balancing a strong work ethic with creativity and dedication to his team, Fonzy also finds joy in participating in charitable events and giving back to the community and those in need, commenting, “I believe that food transcends all cultures and generations, so being able to give back, using my own skills, makes being a Chef even more meaningful.”
Fonzy prides himself on continually pushing the envelope on flavor while keeping the authenticity of Descanso’s Central Mexican street-inspired cuisine. Sharing his love for food with guests and witnessing their enjoyment while dining at Descanso makes his whole career worthwhile.
Newport Beach, Calif. (July 19, 2021) – Balboa Bay Resort, Newport Beach’s premier waterfront resort, is pleased to announce the appointment of Prabeen Prathapan as executive chef. Bringing more than 17 years of hospitality experience, Prathapan will oversee the development and menu planning of the resort’s signature restaurant, A+O Restaurant | Bar, as well as the culinary offerings at the newly debuted Lighthouse Room, an indoor-outdoor gathering space for social events and host of the resort’s Seafood Sunday Brunch series. Additionally, Prathapan will be responsible for spearheading the award-winning resort’s overall culinary programming, including in-room dining services and private events.
Prior to joining Balboa Bay Resort, Prathapan served as executive chef of Paséa Hotel & Spa in Huntington Beach, where he enhanced the entire food and beverage operation, which resulted in the resort regaining its prestigious AAA Four-Diamond recognition. Previously he held an executive sous chef position at Montage Laguna Beach where he was responsible for overseeing daily culinary operations. He also served as chef de cuisine at Mandarin Oriental in Las Vegas, overseeing MOzen Bistro and in-room dining.
In 2004, Chef Prabeen earned his Bachelor of Science in Hotel and Hospitality Administration from the Institute of Hotel Management and Catering Technology in Trivandrum, India. This led him to gaining experience across the Taj Hotels portfolio, such as management trainee at the Taj Palace Hotel in New Delhi and sous chef at the Taj Fisherman’s Cove in Chennai, India. While in India, he was able to master an abundance of regional cuisines, which prepared him for the opening of Taj Boston.
“We are honored to welcome Chef Prabeen and his rich and diverse culinary background to Balboa Bay Resort,” said General Manager Marina Dutton. “He has already made an impact on our food and beverage program, bringing about new creativity and excitement. Guests will be delighted to see what’s cooking at our various dining venues under his direction and alongside the whole team of culinary talents in our kitchens.”
Dining venues at Balboa Bay Resort include A+O Restaurant | Bar, which serves up comfort California cuisine, such as House-Made Focaccia; Carbonara Mac and Cheese, Baja Fish Tacos, Grilled Chicken, Shrimp or Salmon Chimichurri; and fresh, seasonal salads. The newest event space, Lighthouse Room, hosts a weekly Seafood Sunday Brunch, pairing stunning bayside views with an incredible buffet station serving items from artisan cheeses and premium charcuterie to fresh seafood and patisseries, alongside entrées of perfectly seared sea bass and grilled flat iron steak. Blend, a café offering freshly brewed coffee drinks with grab and go items, and in-room dining is also available.
Veteran Restaurateur and “Sommelier for the People” Michael Jordan is Director of Global Key Accounts for Jackson Family Fine Wines. Previously Jordan served three years as vice president of food & beverage for Anaheim’s award winning restaurant and live music venue, THE RANCH Restaurant & Saloon (Zagat 28-29-28). Prior to opening THE RANCH, Jordan was president of The Beachcomber Restaurant Group. Before that he served as Global Manager of wine sales & standards and wine education for Walt Disney Parks and Resorts® Worldwide – and also nine years as general manager of the world famous Napa Rose restaurant at Disneyland Resort® in Anaheim. In his career Jordan has been involved with the opening of seventeen restaurants including Pinot Provence in Costa Mesa and was general manager/sommelier of Pavilion at Four Seasons Hotel Newport Beach when it received AAA’s Five Diamond Award.
Jordan holds a Master Sommelier diploma from the Court of Master Sommeliers as well as a Certified Wine Educator diploma from the Society of Wine Educators and is one of only 15 people in the world to hold both these diplomas. Jordan has taught comprehensive wine and beverage courses to well over a thousand students.
Jordan also hosts a weekly radio show, What’s Cookin’ with Wine on CRN Digital Talk Radio and many AM radio markets across the country since 2002.
Personal recognition & awards:
“Michael Jordan is one of just 15 people in the world awarded both Master Sommelier and CWE (Certified Wine Educator) Diplomas. And if there were an equivalent for heirloom tomato expertise, he’d have that, too.”
-Priscilla Mayfield’s column “Taste of Orange County” Orange Coast Magazine – August, 2013